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Roasted foie gras with Chasselas grapes and cognac

  • Writer: The Rainbow Team
    The Rainbow Team
  • May 10, 2015
  • 1 min read

foie gras with grapes.jpg

Preheat oven 200°C. Peel and remove pips from grapes. Place in a bowl and soak in cognac for at least 2 hours. Place foie gras in a heat-proof small oven dish (I use a small Staub cocotte) and bake for 10-15 minutes. Remove from oven, drain the fat and add macerated grapes in dish. Bake for 8 more minutes and serve.

 
 
 

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